Go Back

Honey Lime Cucumber Salad

A refreshing, light, and zesty salad featuring crisp cucumbers tossed in a sweet and tangy honey-lime dressing. Perfect as a side dish for grilling or summer meals.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Fusion
Calories: 85
Ingredients Method Notes

Ingredients
  

For the Salad
  • 3 large English cucumbers Thinly sliced or diced
  • 1/2 cup Red onion Very thinly sliced
  • 1/4 cup Fresh cilantro Chopped
For the Honey Lime Dressing
  • 1/4 cup Fresh lime juice From about 2-3 limes
  • 2 tablespoons Honey Or maple syrup for vegan option
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Salt Or to taste
  • 1/4 teaspoon Black pepper Freshly ground

Method
 

Instructions
  1. Prepare the cucumbers: If using standard cucumbers, peel them first and sprinkle the slices with salt. Let sit for 10 minutes to draw out excess water, then lightly pat them dry with a paper towel. If using English cucumbers, this step is optional.
  2. Prepare the dressing: In a small bowl or jar, whisk together the fresh lime juice, honey, olive oil, salt, and black pepper until the honey is fully incorporated and the dressing is emulsified.
  3. Combine the vegetables: In a medium bowl, gently toss the sliced cucumbers and thinly sliced red onion.
  4. Dress the salad: Pour the prepared honey-lime dressing over the cucumber and onion mixture. Toss gently to ensure everything is lightly coated.
  5. Chill (Optional but Recommended): For the best flavor melding, cover the bowl and refrigerate the salad for at least 15 minutes before serving. This allows the cucumbers to absorb the dressing.
  6. Garnish and serve: Just before serving, sprinkle the chopped fresh cilantro over the salad and give it one final gentle toss.

Notes

This salad is best eaten the day it is made, as cucumbers can become soggy if dressed too far in advance. For an added kick, include a pinch of red pepper flakes in the dressing.